Smoked Fillet Migon

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meat~smoker in n.j.

Meat Mopper
Original poster
Jan 1, 2007
south river,
hi every one, i`m doin a fillet migon right now,,, don`t know if any one did this b-4 ??? i got 2-pcs out of the fridge that i bought some time ago that was vacum seald ...mmmmm smelt great when i opend them !!! i used jeff`s naked rub,temp is holding @ 200-210*,apple & oak chunks for smoke,holiday cheer beer left over from x-mas & water in the bowl,,, i have my redi-check (2-probes) set @ med. I will post the food porn later on when all done !! just gotta watch the wind is really kicking up now ,,, but a nice sunny day in the 50`s ok catch ya`ll later happy smoking .... :-))
hi Jay,
Actually it came out pretty good, my wife loved it
!! The only thing i forgot to do is a mop..we used horseraddish sauce for dipping and the flavor was great
...I was woundering if i could have use the dripings in the water bowl and made Ajus ?? has anybody done this ?? i`m trying to get the pics up as soon as i figure out the downsizing ok tc .....charlie
Looks pretty good to me. You could definitely use the drippings for au jus if your pan is relatively clean. Good job! I might have to try that with the fillets in my freezer!

i have smoked some rib-eyes, and they would be my preference for smoking. of course, i haven't done a filet, yet.
n.j. not sure how deluted the beef juice would be with the water in the pan. I have used two cans of low sodium beef stock, two cans of water and a sliced onion in my water pan while smoking a 3 pound boneless rib roast. The beef juices dripping in to the pan made for some great dipping sauce. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.